Chicken & Sage with White Beans

 

A sophisticated dish with simple clean flavours. Use any large white beans but my favourite are Lima beans also called butter beans because they have a rich buttery flavour.

 

You will need:

            

1 tablespoons olive oil

750g boneless, skinless chicken breasts, cut into 4 pieces

1 small onion, peeled and sliced

4 cloves garlic, peeled

2 cups cooked white beans, cannellini, haricot or butter beans*

½ cup liquid chicken stock

½ cup dry white wine

12 fresh sage leaves

salt and pepper

 


 

Heat the pressure cooker pan over a medium to high heat. Add oil and brown chicken pieces.   Add onion and whole garlic to the pan and sauté for 2 –3 minutes. Then add the beans, stock, wine and sage leaves to the pan.

 

Put on the pressure cooker lid and lock it into place. Set to high pressure (2). Bring up to pressure and maintain that pressure for 8 minutes. Allow pressure to release naturally before opening and season to taste.

 

Serve over rice, mashed potatoes or small pasta with your favourite steamed greens.

  

Serves 4

 

* Use 1x 400g can drained beans or precook dried beans in the pressure cooker following directions in Lisa's Pressure Cooker Cooking Times

 

 

For more recipes by Lisa Loveday buy her book here